Pork Rind Nachos
Crunchy pork rinds loaded with melted cheddar, seasoned ground beef, jalapenos, and sour cream — all the nacho satisfaction with zero chips and zero carbs.
Ingredients
- 4 oz plain pork rinds
- 1 lb 80/20 ground beef
- 2 tbsp taco seasoning (gluten-free)
- 2 cups sharp cheddar cheese, shredded
- 1/4 cup pickled jalapeno slices
- 1/2 cup full-fat sour cream
- 1/2 cup fresh salsa (pico de gallo)
- 1 ripe avocado, diced
- 2 green onions, sliced
- 1/4 cup water
Instructions
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1
Preheat oven to 400 F (200 C). Line a rimmed baking sheet with foil.
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2
In a skillet over medium-high heat, cook 1 lb 80/20 ground beef, breaking it apart, until no pink remains and it reaches an internal temperature of 160 F (71 C), about 6 to 8 minutes. Drain excess fat.
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3
Stir 2 tbsp taco seasoning (gluten-free) and 1/4 cup water into the beef and simmer for 2 minutes until the sauce thickens.
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4
Spread 4 oz plain pork rinds in a single layer on the prepared baking sheet. Scatter the seasoned beef over the rinds.
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5
Sprinkle 2 cups shredded sharp cheddar cheese evenly over the top. Add 1/4 cup pickled jalapeno slices.
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6
Bake for 6 to 8 minutes until the cheese is melted and bubbling.
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7
Remove from the oven and top with 1 diced ripe avocado, 1/2 cup fresh salsa (pico de gallo), 1/2 cup full-fat sour cream, and 2 sliced green onions. Serve immediately.